Malanga, also known as taro, is a tropical root vegetable with a firm, starchy flesh and a mild flavor that becomes creamy when cooked. Grown in Puebla, this tuber is well suited for soups, purées, frying, stews, and as a base for flours or natural thickeners. Its high content of complex carbohydrates provides steady energy, while its structure delivers excellent body and stability in culinary applications. Highly valued in both traditional and modern cuisines, malanga is widely used in foodservice for its yield and consistent performance after cooking.
